Tuesday, January 15, 2008

I'm trying to put together an article for my American Foods site on About.com regarding what American's serve during their fabulous Super Bowl parties. I would greatly appreciate your input on what kind of menu you're planning this year. To participate, please leave a comment and be sure to tell me where you are from so I can also determine if there are any regional trends.

For example, I hear that many people are eating crow this year in and around Dallas (Sorry!! But, as a lifelong NY Giants fan I just couldn't resist). Go Giants! By the way, all you fellow AARP members can save your "Brett Favre is gonna kick their asses this week" comments! ;-)

Video Recipe Update:

The Good News: I have just completed my 50th video recipe for About.com. The Bad News: Not all of them have "gone live" yet. So, you should expect a large and steady stream of new, exciting, and delicious videos soon. The fabulous producers and editors at About (Hello Bonnie and Gina!) are working feverishly to prepare these clips for the site.

I have the easy job of filming, editing, and eating. They have the tedious and daunting task of preparing the clips for the web, and creating each webpage where they will reside. Just thought I would take a second to thank the team over there who makes all the clips you see here possible.

I'm in Washington, DC, but I'll be doing the cooking for a party up in Baltimore. During the first half, I'll be serving Buffalo-ish wings, veggies with dip, hummous, babaganoush, dolma and falafel balls. (The theme: things I can make ahead, except for the wings, and that's just dumping them in the hot oil before the team introduction. I'll be ready before kickoff. We do love our football.)

At halftime, while you're trying to figure out why anyone would watch Tom Petty at the Superbowl, we'll each be making our own pizzas. We keep two stones hot so that the peel is always in use. If it's nice out, we'll do some of them on the grill.

Second half is time for dessert, but, again, I plan not to miss much of the game. I haven't yet decided for sure, but the first two courses are heavy, so I lean toward red wine poached pears. Again, can be done ahead, and I'll be assembling between the third and fourth quarters.

Go Brett and Green Bay. I can say that cuz I live in Gulfport, MS, right down the road from where Brett is from. However, we will be sitting on the beach in Honolulu having a MaiTai(3) with pineapple, bbq chicken, cole slaw, fruit plate with more pineapple, dip and chips.

I have the same menu every year Beer battered Chicken, Buffalo Chicken, Chips, dips, cookies, Veggies, beer, soda, and a dip my husband makes that is so good it is called "Crack Dip" it's like a nacho cheese and meat dip.I'm from Rutland, Vermont